Cocoa two-color toast

1. Put the ingredients of the original dough (excluding butter) into the bread maker and perform a kneading program, then add butter and knead the dough again. Pour it into a dough bowl and let it ferment at room temperature;

2. Put the ingredients of cocoa flavored dough (excluding butter) into the bread maker and perform a kneading procedure once, then add butter to knead the dough once, pour it into a dough bowl, and let it ferment at room temperature;

3. After venting and shaping the two types of dough, let it relax for 20 minutes;

4. Roll the relaxed dough into a rectangle with the same length as the toast mold, and place the cocoa dough on top of the original color dough;

5. Roll up the dough, seal it downwards, and place it in the toast mold. Wake it up again for 40 minutes;

6. After preheating the oven in advance, place the toast mold in the oven, with the upper and lower tubes at 190 degrees Celsius, and bake for 40 minutes. After baking, remove the mold and place it on the grill to cool and slice.